INGREDIENTS FOR SOUR MIX:

INGREDIENTS FOR THE ANCHO-CHILE SALT:

Zest of 5 oranges

3 tablespoons ancho chile powder

1 cup kosher salt

DIRECTIONS FOR THE SOUR MIX:

» Make a simple syrup: Combine water and sugar in a small saucepan and cook until sugar has dissolved. Allow to cool.» Add remaining ingredients and store until ready to use. Can be frozen for up to 1 month or kept in the refrigerator for 4 days. Makes enough for 4-6 drinks.

DIRECTIONS FOR THE ANCHO-CHILE SALT:

» Mix ingredients together and spread on a baking sheet. » Preheat oven to its lowest temperature. Bake salt, with the oven door cracked, until all moisture is gone, about 20 to 30 minutes. » Once cooled, store in a jar for up to 1 month.

DIRECTIONS:

» Combine the onion, jalapeno, salt and half the cilantro in a mortar (or mixing bowl) and use a pestal (or back of a wooden spoon) to mash the ingredients into a paste.» Add the avocado and mash with a spoon (a potato masher works well here). Add tomato, rest of cilantro, lime juice and half the lobster meat and fold together.» Arrange guacamole on a large serving platter or bowl and top with the rest of the lobster meat and mango pico de gallo. Serve with chips and/or crunchy vegetables.

INGREDIENTS FOR MANGO PICO DE GALLO:

3 ripe mangos, diced

1 red onion, diced

½ poblano pepper, diced

1 red bell pepper, diced

½ cup fresh-squeezed lime juice

3 tablespoons cilantro, chiffonade

1 teaspoon salt

DIRECTIONS:

» Mix all ingredients together. Serves 4-6 people.

STEAMED MUSSELS IN A CHILE LIME BROTH

INGREDIENTS:

2 pounds mussels

1 tablespoon minced garlic

1 jalapeño, sliced in rounds

3 tablespoons diced Roma tomato

6 ounces Mexican beer (Modelo or Corona)

3 tablespoons chopped cilantro

2 tablespoons pickled onion (optional)

1 tablespoon olive oil

2 tablespoons butter

Salt, to taste

DIRECTIONS:

» In a large pot, sweat garlic in the oil until soft. Add tomatoes, jalapeño and mussels to pan and cook for 30 seconds. Add beer, cover, and cook until liquid is reduced by half and all mussels are open, about 3 minutes.» Spoon mussels into a large bowl and return pot with remaining liquid to the burner. Bring to a boil and add butter and salt. Once butter has melted, pour sauce over the mussels and garnish with cilantro and pickled onions.» Serve with crusty grilled bread, over pasta or with rice on the side.» Serves 4-6 people.

Recipes courtesy of James Avery, corporate executive chef of Chefs International

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Cook like a chef: Try the recipes at home

4 ounces sour mix (see recipe)

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